Beef Udon (Niku Udon) 肉うどん

Jump to Recipe Discussion
  • Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?

    Beef Udon in a bowl.

    When we visited Takayama in Japan this past summer, we enjoyed this warm beef udon noodle soup with Hida beef.  This comfort dish is made of warm udon noodles in a savory hot soup topped with thinly sliced beef seasoned and stir fried.

    Watch How To Make Beef Udon 肉うどんの作り方

    Beef udon is a Japanese comfort dish made of tender sliced beef seasoned and stir fried on top of warm udon noodle in a savory dashi broth.

    Beef Udon Packed with Flavors

    Don’t be tricked by the simple ingredients.  This udon recipe is packed with tons of flavors from savory dashi broth, beef, and caramelized scallion.  The beef is seasoned with sweet soy sauce so if you think basic udon dish like Kitsune Udon is too simple, then this might be the udon recipe for you!

    The best part of this recipe (besides it is so delicious!!!) is how easy it is to make at home.

    We use only basic Japanese condiments that are used in most Japanese cooking – soy sauce, mirin, sake – and udon noodles which can be purchased in Japanese or Asian grocery stores (and some American grocery stores).  Udon noodles come dried noodles, or can be found vacuum sealed in refrigerated or freezer section.

    Beef Udon in a bowl.

    Use Dashi in Beef Udon

    You will need to make Japanese soup stock “dashi” to complete this dish.  If you make dashi from scratch, the broth will taste much better and you would want to suck up the entire beef udon soup!

    If dashi sound foreign to you, don’t feel intimidated.  You can always take a short cut and use dashi powder or dashi packet instead (which takes 5 minutes.  See how we use it).  But remember, Japanese stock – dashi is much easier to make compared to vegetable or chicken/beef stock and it takes less than 30 minutes.

    Watch How to Make Dashi だしの作り方

    Quick and savory homemade dashi with kombu (seaweed) and bonito flakes.

    Most Japanese household prepare a big pot of dashi everyday or at least a few times a week.  What do we do with the dashi?  A lot of Japanese recipe requires dashi and of course we make miso soup with it!

    Oyakodon, Chicken & Egg Bowl and miso soup on a tray.

    So we make a big pot of dashi first, and save parts of dashi for all the recipes that require dashi and make miso soup with the rest.  For example, when you make Oyakodon (above), a part of dashi goes to making oyakodon, and the rest can be used for the miso soup.

    Beef Udon in a bowl.

    I hope you enjoy making Beef Udon!  If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook.  Thank you so much for reading, and till next time!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on FacebookGoogle+, Pinterest, and Instagram for all the latest updates.


    4.49 from 27 votes
    Beef Udon (Niku Udon) | Easy Japanese Recipes at
    Beef Udon
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
    Craving for a steamy bowl of hot noodle soup? This Beef Udon, my-go-to Japanese comfort dish is absolutely heart-warming. Tender sliced beef on top of slippery warm udon noodle in a savory broth. What’s not to love?
    Course: Main Course, Soup
    Cuisine: Japanese
    Keyword: noodle soup, udon noodle
    Servings: 2
    Author: Nami
    For Beef
    For Soup
    • 2 cups dashi (2 cups = 480 ml)
    • 1 Tbsp soy sauce
    • 1 Tbsp mirin
    • 1 tsp sugar
    • pinch salt (kosher or sea salt; use half if using table salt)
    For Toppings
    1. Gather all the ingredients.

      Niku Udon Ingredients
    2. In a small saucepan, add 2 cups (480 ml) dashi and 1 tsp. sugar.
    3. Add 1 Tbsp. mirin and 1 Tbsp. soy sauce and bring it to a boil.
      Niku Udon 2
    4. Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat.
      Niku Udon 2
    5. Cut the Tokyo negi (or use sub) and Narutomaki (fish cake) diagonally.
      Niku Udon 4
    6. Cut the Mitsuba (optional) into small pieces and thinly slice one onion/scallion (used for topping).
      Niku Udon 5
    7. Cut the thinly sliced meat into bite size pieces.
      Niku Udon 6
    8. Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they started to separate.
      Niku Udon 7
    9. Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls.
      Niku Udon 8
    10. While cooking udon, you can start heating the large frying pan. Once it’s heated, add 1 Tbsp. vegetable oil and cook the Tokyo negi until tender.
      Niku Udon 9
    11. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared.
      Niku Udon 10
    12. Once the meat is nicely browned, add ½ to 1 Tbsp. sugar and 1 Tbsp. soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat.
      Niku Udon 11
    13. By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles.
      Niku Udon 12
    14. Place the narutomaki (fish cake) and garnish with scallion and mitsuba. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice). Enjoy!
      Niku Udon 13
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


    Make It Into A Meal

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • Madeline wrote:
    • Nami wrote:
  • A_Boleyn wrote:
  • Eha wrote:
    • Nami wrote:
  • Raymund wrote:
  • John/Kitchen Riffs wrote:
  • Rosa wrote:
  • mjskit wrote:
  • Anne wrote:
    • Nami wrote:
      • Anne wrote:
        • Nami wrote:
      • Anne wrote:
        • Nami wrote:
      • Anne wrote:
        • Nami wrote:
  • Lokness @ The Missing Lokness wrote:
  • Mateo wrote:
    • Nami wrote:
    • Nami wrote:
      • Mateo (My Little Japanese Kitchen) wrote:
  • Gourmet Getaways wrote:
  • Ai Mei wrote:
    • Nami wrote:
  • Kathy Law wrote:
    • Nami wrote:
  • Reen wrote:
    • Nami wrote:
  • Micah wrote:
    • Nami wrote:
  • Eric wrote:
    • Nami wrote:
  • Elisa wrote:
  • Anisa wrote:
    • Nami wrote:
  • Robin wrote:
    • Nami wrote:
  • Natcha wrote:
    • Nami wrote:
  • Youngmi wrote:
    • Nami wrote:
  • NumaKuri wrote:
    • Nami wrote:
  • Rochelle Harris wrote:
    • Nami wrote:
  • Zoe wrote:
    • Nami wrote:
  • ramon taveras wrote:
    • Nami wrote:
  • Katie wrote:
    • Nami wrote:
  • Eiji Takani wrote:
    • Nami wrote:
  • Collin wrote:
    • Nami wrote:
  • Stefanie wrote:
    • Nami wrote:
  • Julian Soler wrote:
    • Nami wrote:
  • Diana wrote:
    • Nami wrote:
  • Lanny wrote:
    • Nami wrote:
      • Lanny wrote:
        • Nami wrote:
  • Sara wrote:
    • Nami wrote: